immune protective – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 20 Feb 2018 17:38:37 +0000 en-US hourly 1 Reishi Chocolate Cake Squares https://theherbalbakeshoppe.com/recipe/reishi-chocolate-cake-squares/ https://theherbalbakeshoppe.com/recipe/reishi-chocolate-cake-squares/#respond Wed, 15 Nov 2017 21:06:28 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2343
reshi chocolate cake squaresreshi chocolate cake squares
dried reishi mushroomsdried reishi mushrooms
reishi mushroom infused cakereishi mushroom infused cake
reishi mushrooms ready for decoctingreishi mushrooms ready for decocting
reishi mushroom infused with chocolatereishi mushroom infused with chocolate
reisi chocolate cake cut upreisi chocolate cake cut up

Mushrooms have a crazy medicinal super power that gives me pause. I’m not talking about our most common white button mushrooms. I love these — and I think you either love mushrooms or hate them — but they don’t add much by way of medicine.

There are many other mushrooms, some like shitake or portabella, well-known. But unless you are a mycologist, a true mushroom expert, immersed in the gourmet world as a chef or food writer, or your cultural heritage is steeped with mushrooms, they all have a sort of wild earthy, slightly sketchy reputation.

And then there is herbalism. To the herbalist mushrooms and medicinal go hand in hand. Reishi is perhaps the most loved, utilized and mainstream. I have seen it in drinks on supermarket shelves. But how in the world does this member of the fungus family have so many benefits? Benefits such as immune boosting, nerve calming, allergy and asthma relieving, circulation improving. I am in awe. Does adding a cup of reishi tea to this cake make a difference? If you cut the cake into 16 pieces you are getting about a half ounce roughly in each piece. That isn’t bad but it also isn’t what you would consider a medicinal dose.

My thoughts are as follows: When you eat a vegetable, let’s say a carrot, you know that it is a good source of vitamin A. We need vitamin A every day to support many body functions like good eyesight, healthy skin, nerve functions. Vitamin A is an antioxidant and decreases inflammation. But we know that eating a carrot won’t provide the total vitamin A needed. Instead it is a building block. one of many sources that you may eat throughout the day to reach an optimal amount. You may also eat romaine lettuce in a salad, broccoli and a sweet potato for dinner, some cantaloupe. I think the same can be applied to eating something that is made with an herb, like reishi. You eat a piece of cake and there is some reishi mushroom tea in it that will help support your immune system among other things. In addition, throughout the day you may be eating those carrots, broccoli, and sweet potatoes or drinking a cup of green tea and taking a spoonful of elderberry syrup, all immune boosters. It’s a building block, but in the meantime, this cake is one darn delicious block.

Reishi Chocolate Cake Squares
Taste this rich chocolaty cake and you will find no hint of mushroom flavor. In the game of hidden ingredients this takes the prize.
Servings Prep Time
16cake squares 25-30minutes
Cook Time
30minutes
Servings Prep Time
16cake squares 25-30minutes
Cook Time
30minutes
Ingredients
For reishi tea decoction
  • 1 ounce dried reishi mushroom
  • 16ounces (2 cups) water
For cake
  • 1 1/2cup (171g) organic all-purpose flour, sifted
  • 1tsp baking soda
  • 1/2tsp baking powder
  • 1/4tsp salt
  • 1stick organic unsalted butter
  • 1cup (200g) organic granulated sugar
  • 1tsp vanilla extract
  • 1 organic egg
  • 1/4cup buttermilk
  • 1/2cup cocoa powder
  • 1cup reishi tea, hot
For icing
  • 3 ounces semi-sweet chocolate
  • 1ounce bittersweet chocolate
  • 1/2stick organic unsalted butter, cut into pieces
Instructions
For reishi mushroom tea decoction
  1. Tea can be prepared 1-2 days in advance and stored in covered jar in the refrigerator. Break up reishi mushroom slices with hands into medium sized piece.
  2. Combine dried mushroom pieces and water in medium saucepan. Bring to gentle boil over medium low heat. Cover, reduce heat to simmer and continue to gently simmer for 2 hours. Liquid will reduce slightly.
  3. Strain reishi tea into a glass measuring cup. Use a fine mesh strainer lined with a cheese cloth cut to drape over the edges of the strainer. Measure tea to assure that you have 1 cup. If you have more, return to saucepan and simmer to reduce to 1 cup. If you have less, add more water to reach 1 cup level.
For cake
  1. Adjust oven racks to center of oven. Preheat oven to 350F. Prepare a 9-inch square baking pan by buttering all over and then coat lightly with fine dried bread crumbs on the bottom only.
  2. In a medium bowl, sift together flour, baking soda, baking powder, and slat. Set aside.
  3. Place butter into bowl of electric mixer, cut into four pieces. With paddle attachment, beat on medium high speed to soften for about 1-2 minutes using a spatula to push butter off of beater and up from bottom of bowl. Add sugar and vanilla. Beat for another 1-2 minutes until well incorporated, using spatula as needed.
  4. Add eggs one at a time, beating after each addition to mix. Add buttermilk and beat to combine.
  5. Warm tea , covered over lowest heat setting in a saucepan.
  6. Add cocoa powder and beat on lowest setting. Continue no lowest speed setting to alternately add flour and hot reishi mushroom tea. Begin with flour and add gradually in three additions, alternating with reishi tea in two additions.
  7. Remove from mixer and stir a bit with spatula to make sure that all ingredients are incorporated. Batter will be very thin.
  8. Pour into prepared pan and bake for 40 minutes.
  9. Cool in pan for 10-15 minutes. Remove from pan by inverting on a wire rack and then invert again on another wire rack so cake is top side up. Cool completely prior to icing.
For icing
  1. Bring about 1-2 inches of water to gentle simmer in bottom of double boiler.
  2. Place both chocolates in top of double boiler and place over simmering water in bottom of pan. Gently heat until chocolate is melted, stirring as needed. Remove top of pan from heat.
  3. Whisk in butter, one piece at a time to thoroughly incorporate after each addition. Use immediately as icing will harden as it cools.
  4. Pour icing into middle of cooled cake and spread evenly over top with a metal spatula or icing spreader. Allow to cool and harden a bit before slicing into 16 squares.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this cake, use organic butter, sugar, eggs, flour and chocolate if available.

*Dried, sliced reishi mushrooms can be purchased from several different sources. For just a small supply, Rosemary's Garden sells a one ounce package for $2.73. You can find it here.

]]> https://theherbalbakeshoppe.com/recipe/reishi-chocolate-cake-squares/feed/ 0 Chaga Chocolate Custard https://theherbalbakeshoppe.com/recipe/chaga-chocolate-custard/ https://theherbalbakeshoppe.com/recipe/chaga-chocolate-custard/#respond Mon, 30 Nov 2015 20:28:51 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1337
custard glasscustard glass
chaga powderchaga powder
custard ingredientscustard ingredients
a spoonful of custarda spoonful of custard
chaga chocolate custardchaga chocolate custard

Chaga sounds somewhat magical just in its name. A little known mushroom growing mostly in the Northeast on birch trees, chaga packages a powerful good immunity punch. Chaga acts as an immune stimulant and builder. A daily dose enhances immune system function and provides a rich antioxidant source. Prepared as a tea, chaga tastes slightly bitter and similar to coffee. Perhaps a more delightful way to reap its benefit is as an addition to chocolate custard. I have to admit, there is a bit of an earthy taste to this custard, but it does not taste like a mushroom, more a rich chocolate. If you love chocolate pudding, chaga custard may take its place on your list of favorite desserts. During the autumn months when immune support requires significant attention, either by the spoonful or sliced into a pie this custard comforts as well as stacks the odds in your favor for fending off colds and flus.

Chaga Chocolate Custard
Antioxidants and immune stimulants mix into this creamy chocolate pillow of comfort. If you have an extra piecrust around the holidays, whip up a custard batch, spoon it in and give your family and friends a delicious boost of germ resistance.
Servings Prep Time
61/2 cup servings or 8 pie slices 40minutes
Cook Time
10minutes
Servings Prep Time
61/2 cup servings or 8 pie slices 40minutes
Cook Time
10minutes
Ingredients
For custard
  • 1 organic eggs
  • 2 organic egg yolks
  • 2tbsp cornstarch
  • 2tbsp chaga mushroom powder
  • 1 1/2 tbsp cocoa powder (Dagoba)
  • 1/4tsp salt
  • 1/2cup water
  • 1/4 cup organic light brown sugar
  • 1 1/2cup organic heavy cream
  • 3/4cup organic 2% milk
  • 3 1/2oz semisweet chocolate, chopped
  • 1tsp vanilla extract
  • 1tsp chocolate extract
  • 2tbsp organic unsalted butter, cut into pieces
For custard pie
  • 1 prepared pie crusthomemade or frozen (store bought)
Instructions
For custard
  1. In large heatproof mixing bowl, whisk together cornstarch, whole egg and egg yolks. Set aside.
  2. In large 3quart heavy saucepan, whisk together chaga powder, cocoa powder, and salt. Add water and whisk until smooth.
  3. Heat on medium, whisking until just begins to simmer.
  4. Add brown sugar and continue whisking and swirling liquid around sides of pan to scrape all of powders and sugar. Bring to boil and continue to whisk while boiling for 5 minutes until all of sugar is dissolved. There may still be some black specks of the chaga powder visible, this is ok and will dissolve later in cooking process.
  5. Pour in cream and milk while whisking. Bring to boil over medium heat while stirring frequently with whisk or wooden spoon.
  6. Once mixture begins to boil, continue to boil for 1 minute then remove from heat. Ladle out ½ cup and add gradually to cornstarch and egg mixture, whisking constantly. Once incorporated, add another ½ cup of hot milk and sugar mixture, whisking.
  7. When well combined, pour all of cream, egg and chocolate chaga mixture in mixing bowl back into saucepan. Continue to cook over medium heat stirring constantly with rubber spatula or wooden spoon. Mixture will begin to thicken. If lumps form, whisk briefly until smooth. Bring to simmer, mixture will just barely bubble, do not boil. Continue stirring with spatula, scraping over bottom and around sides of saucepan to assure thorough mixing for 2 minutes.
  8. Remove saucepan from heat and add chopped chocolate, stir and then add vanilla extract, chocolate extract and butter pieces. Stir until chocolate and butter are melted and completely incorporated.
  9. Spoon into 8 ounce glasses or dishes while still warm, cover with small pieces of wax paper and allow to cool slightly on kitchen counter. Refrigerate to chill completely. (Skip this step and proceed to pie instructions if you are making a pie)
For custard pie
  1. Prepare pie and bake according to instructions. A store bought frozen pie is fine to use. Cool to room temperature after baking.
  2. After chopped chocolate and butter have completely melted into custard mixture, pour custard into prepared pie crust, smooth top and refrigerate for at least 3 hours until completely cool.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these brownies, use organic milk, cream, butter, brown sugar, eggs, and cornstarch if available.

*Chaga can purchased dried either ground or a powder.

]]> https://theherbalbakeshoppe.com/recipe/chaga-chocolate-custard/feed/ 0 Elderberry Wine Chocolate Cookies https://theherbalbakeshoppe.com/recipe/elderberry-chocolate-cookies/ https://theherbalbakeshoppe.com/recipe/elderberry-chocolate-cookies/#comments Thu, 12 Nov 2015 17:53:37 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1303
single servingsingle serving
wine and bottlewine and bottle
HR wine labelHR wine label
Cookies fresh out of the ovenCookies fresh out of the oven
plate of cookiesplate of cookies

As I sat in my kitchen one morning with my visiting nine-year old niece, her father pushed a bottle of Sambucus Elderberry syrup to her requesting she take her daily spoonful. My obedient niece grimaced, poured the syrup onto a tablespoon, sucked it down and shivered saying yuck. I asked her about it. She said she takes it everyday and hates it because it tastes awful. She told me to try it and see. I did. The syrupy berry flavor masked with a medicine aftertaste was not that appealing, I agreed. Her father laughed a bit and reminded her that it prevented the sniffles.

 There is no doubt the reasoning behind taking this commercial illness prevention product for better immunity is based on traditional use of elderberry as well as research. It made me sad to think my niece will associate elderberry with disgust. Herein lies one of the herbal bake shoppe ambitions, pleasant tasting herbalism. To truly bring herbalism back into every kitchen, even the most discerning tasters must believe in tolerable fusion.

 Homemade elderberry syrup while a bit more time consuming than buying, is easy. Having it on hand opens possibilities for pleasant medicine taking. Elderberry wine is much more of a process to make but purchasing is still a delicious addition to a kitchen apothecary. While there may not be a medicinal dose of elderberry in each of these cookies, it is there nonetheless and more palatable perhaps than a mediciney syrup.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Elderberry Wine Chocolate Cookies
Perhaps I date myself in saying while baking these cookies, Elton John’s 1970’s classic Elderberry Wine continuously hums in my head. If you don’t know the song, he sings about missing a wife and happy, carefree feeling gained drinking this wine she made him. I am not sure why he chose elderberry, maybe a reference to homemade wines. In these chocolate cookies, the berry flavor adds richness. Feeling good when eating them could be from the taste or knowing the extra benefit from an immune boosting plant.
Servings Prep Time
30cookies 25minutes
Cook Time
8-10minutes
Servings Prep Time
30cookies 25minutes
Cook Time
8-10minutes
Ingredients
  • 1 1/2 cup organic all-purpose flour
  • 3/4cup cocoa powder (Dagoba)
  • 1tsp baking soda
  • 1tsp salt
  • 1 tsp cinnamon
  • 1stick organic unsalted butter, softened
  • 3/4cup organic granulated sugar
  • 3/4cup organic brown sugar
  • 1 organic egg
  • 1tsp vanilla extract
  • 1/2 cup elderberry wine
  • 1/3cup pecans, chopped
  • 1cup semisweet chocolate chips
Instructions
  1. Preheat oven to 375°F.
  2. In medium bowl, combine flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
  3. In large mixing bowl, cream butter and both sugars with wooden spoon until well blended and smooth. Add egg, vanilla extract, and elderberry wine. Mix until thoroughly combined.
  4. Add dry ingredients to wet ingredients gradually in three to four additions, mixing well after each addition. Fold in chopped pecans and chocolate chips.
  5. Drop by rounded teaspoonfuls on ungreased cookie sheets approximately 2 inches apart. Batter will be slightly sticky so you may have to push it off the spoon with another spoon.
  6. Bake for 8-10 minutes until edges are just starting to turn brown. Transfer to wire rack to cool.
Recipe Notes

*I purchased Elderberry Wine online from a distributor. This is a sweet wine and would be delightful mixed as a spritzer.

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic butter, eggs, sugar, and flour if available.

]]> https://theherbalbakeshoppe.com/recipe/elderberry-chocolate-cookies/feed/ 2 Turmeric Crescents https://theherbalbakeshoppe.com/recipe/turmeric-crescents-2/ https://theherbalbakeshoppe.com/recipe/turmeric-crescents-2/#comments Fri, 09 Oct 2015 16:40:53 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1238
single crescentsingle crescent
proofing yeast with turmericproofing yeast with turmeric
filling and doughfilling and dough
into the oveninto the oven
out of the ovenout of the oven
turmeric crescentsturmeric crescents

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Turmeric ranks among the most researched herbs. Recently, GreenMedInfo.org posted an article linking the ingestion of turmeric to the positive impact of 600 diseases, practically lifting this traditional spice to a magical scale. Studies frequently focus on just one component of turmeric, curcumin, as the active source for anti-cancer and anti-inflammatory benefits. The big question is whether curcumin truly is quintessential or are other noncurcumin components equally endowed with medicinal potential. Of the 235 chemical compounds identified in turmeric, curcumin makes up just 2-5% of the plant. Multiple chemically diverse noncurcumin compounds also exhibit strong anti-cancer and anti-inflammatory activity. Additionally, some work synergistically with curcumin to increase its absorption.

 

The point is for maximum benefits keep the whole plant intact, using it as turmeric rather than isolating it into parts such as curcumin. Traditional practice seems to know this. Turmeric has been safely used for centuries as a non-toxic, tolerated food spice. A food dose of turmeric may not be concentrated as a dose from a capsule; however, adding it into daily life whenever possible, even if in small amounts is a win-win. Baking with herbs captures this concept. Eating turmeric in a cake, cookie, bread or sweet roll may not deliver a medicinal dose, but still worthy for ingesting phytochemicals that protect us.

 

These crescents were inspired by a recipe from Maida Heatter, an amazing dessert recipe writer. Her descriptions and encouraging tips continue to influence my baking making it easier, enjoyable and successful. She writes that she loves baking yeast cakes. The smells, hands-on work, the end product cause me to agree. I added turmeric to her nut crescents and changed the filling a bit. The result is a light yellow soft sweet roll with a chewy brittle like filling. These take some time, but are a perfect weekend project and worth every second.

Turmeric Crescents
Sneak in a dose of turmeric anytime of day with a soft, nut-filled crescent. These sweet rolls although a bit time consuming are not difficult, even fun. If the filling oozes out a bit while baking, just break it off as the crescents cool and save for a yummy extra treat.
Servings Prep Time
48crescents 2hours
Cook Time
15minutes
Servings Prep Time
48crescents 2hours
Cook Time
15minutes
Ingredients
For dough
  • 3 organic eggs
  • 1/2cup organic sour cream
  • 1/4tsp turmeric powder
  • 2sticks organic unsalted butter, cold and firm8 oz
  • 1/2cup organic granulated sugar
  • 5 cups organic all-purpose flour, siftedplus 2 Tablespoons
  • 3/4tsp salt
  • 1/4cup turmeric teasee below
  • 2envelopes active dry yeast
  • 1 egg whitefor brushing crescents before baking
For filling
  • 5oz pistachio nuts, shelled5 oz
  • 2 1/2oz dried currants1/2 cup
  • 1 cup granulated sugar
  • 6tbsp organic unsalted butter, melted3/4 stick
  • 1/4cup organic heavy cream
  • 1 tsp turmeric powder
  • 1tsp vanilla extract
For turmeric tea
  • 2tsp turmeric powder
  • 8oz water
Instructions
For turmeric tea
  1. Combine 2 teaspoons dried turmeric powder and 8 ounces of hot water in a French coffee press or other type of vessel to allow for infusing. Steep for 45 minutes, strain and cool until just warm.
For dough
  1. In small bowl, whisk eggs until lightly beaten. Add sour cream and ¼ teaspoon turmeric and whisk until blended. Set aside.
  2. Cut butter into small chunks, approximately ½ inch squares and keep cold in refrigerator until ready to use. Reserve ½ teaspoon sugar from ½ cup measure.
  3. Sift remaining sugar, flour, and salt into a large mixing bowl. Transfer half of this mixture to the bowl of a food processor. Add half of the cold butter chunks and process pulsing for 10-15 quick pulses until resembles coarse crumbs. Transfer to a large bowl and process the remaining flour-sugar mixture and cold butter chunks in the same way. Combine with first processed batch. Set aside.
  4. Warm an 8 ounce glass measuring cup by filling with hot water and allowing to stand for a few minutes. Pour out hot water and measure ¼ cup of warm turmeric tea. Stir in reserved ½ teaspoon sugar. Sprinkle yeast on top, then stir with a knife until yeast dissolves. Let stand until mixture rises to nearly the top of the measuring cup.
  5. Add yeast mixture and egg mixture to flour-butter mixture. Mix thoroughly with wooden spoon.
  6. Turn dough out into a clean work surface to knead. The dough will be sticky so use a dough scraper or large metal spatula to turn it over pushing down on it with the palm of your hand. I knead my dough for a bit first right in the bowl until it comes together. Continue kneading for about 5 minutes. The dough will be smooth, but still sticky. Cut a piece of wax paper about 20 inches long and lay flat on the counter. Transfer the dough to one end and fold the other side of the wax paper over the top of the dough. With your hands flatten the covered dough slightly into a round disc that measures 8 inches in diameter. Slide dough with was paper into a Ziploc bag and refrigerate overnight.
For filling
  1. Place shelled pistachio nuts in food processor and process until finely chopped. In medium bowl combine chopped pistachios, currants, sugar and turmeric. Stir in melted butter. Mix in cream and vanilla extract. Set aside until ready to roll crescents.
For shaping crescents
  1. When ready to shape crescents, lightly butter baking sheets. Twelve crescents will fit on an average sized baking sheet, so this recipe will require four. I only have two cookie sheets, so I made these in two batches.
  2. Remove dough from plastic bag and place it still wrapped in wax paper on a cutting board. Uncover and while still cold, cut dough disc into 8 equal wedges, as if you were cutting a pie. Work with one piece at a time, wrap others in wax paper and keep refrigerated.
  3. To roll one dough wedge, flour your hands and a rolling pin. Press dough wedge into a ball, place on floured work surface and flatten a bit. Roll into a 9-inch round. With long, sharp knife cut into 6 pie shaped wedges.
  4. Place 1 rounded teaspoon of filling at the wide end of each wedge. Roll up from wide end to point to enclose the filling. Place each roll onto the buttered baking sheet point down. Turn ends in to form a crescent shape. Fill each baking sheet with 12 crescents space apart.
  5. Continue to work with each dough wedge in the same way until all crescents are formed.
  6. Cover rolled crescents loosely with wax paper or a cotton napkin and allow to rise at room temperature for 2 hours.
  7. Just prior to baking, preheat oven to 350 degrees Fahrenheit. Beat one egg white until foamy. Gently brush tops of crescents with the white using your fingers or a soft brush.
  8. Bake for 15 minutes until browned. Check on crescents 10 minutes into baking to make sure they are browning evenly and shift baking sheets from front to back if needed.
  9. A bit of the filling may ooze out during baking. As crescents begin to cool, break extra filling off it is too much and does not look right. (keep the filling for a candy-like extra treat)
  10. Transfer the crescents with a metal spatula to wire racks for cooling.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these crescents, use organic flour, sugar, eggs, butter, sour cream, and nuts if available.

**This recipe is prepared over two days. The first day prepare the dough and refrigerate overnight. the second day make filling, shape crescents and bake.

turmeric root powder

***Some of the crescents may not look perfect but they taste just as good.crescent misfits

 

 

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